- Chez Panisse opens (1971)
Garlic-Miso Chicken Wings
- 10 chicken wings
- 4 cloves garlic, minced
- 3 tablespoons awase (red and white mixed) miso
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- Vegetable oil, for the broiler rack
My kids love chicken wings. I usually use drumettes for them so they can easily enjoy these mini-drumsticks. This recipe was originally from my Japanese friend who used to live in San Francisco because of her husband’s work. We had our first and second kids around the same time (then she had a third) and our kids played really well together.
Since she’s shared this original version with me, I changed the recipe to fit my family’s taste. The recipe is very easy to prepare and I hope you will like these wings. The combination of garlic, miso, soy sauce, and mirin is simply amazing.
Prick the chicken with a fork all over and place in a Ziploc bag. Combine the garlic with the miso in a small bowl. Add the mixture to the bag and rub it all over the chicken from the outside. Chill in the refrigerator for at least 4-6 hours, preferably overnight.
About 3 hours before cooking, add the soy sauce and mirin to the bag and mix well. Keep in the refrigerator until ready to cook.
Line a baking pan with aluminum foil and coat with oil. Place the chicken on the foil skin side down first. Set the broiler to high and broil for until nicely browned, about 10 minutes.
Flip the chicken and broil for 10 more minutes. (The cooking time will vary depending on the oven.) Remove from the oven and serve immediately.